This sort of tomato is cultivated in open field in our farm
from April to May. Tomatoes are picked by hand in the
months of July and August and are treated in an artisanal
art from fresh. To buy the smallest bottle passed 420gr from € 2.20 to € 2.08
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
- Origin area
- 500 gr
- semola di grano duro 40%, semola integrale di grano duro 40%, farina di orzo 20%, acqua.
- Cooking time
- 11-12 minuts
- Varietà di grano
- Tipologia di pasta
- Short production line / 0 Km
- Laterradipuglia Pasta
8 other product:
Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.
La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.
The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.
Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.
Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.
Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".
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Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant rosè-coloured, fresh dry-flavoured, it best suits all’italiana hors d’oeuvres, pasta dishes with tomato sauce, fried dishes and white meat.
The unmistakable aroma of the most authentic Mediterranean ready to peep on your table and accompany you on a gustatory journey to the wildest and most unspoiled Puglia thanks to the touch of wild myrtle added to these extraordinary celline olives harvested when ripe and placed in a simple brine .